Improving poultry meat quality. (2022)

• Record Type: Book
• Further Information: Note: Edited by Massimiliano Petracci, Mario Estevez.
• Editors: Petracci, Massimiliano; Estevez, Mario
• Contents: Part 1 Poultry muscle development and meat quality ; 1.Advances in understanding the development and morphologyof the poultry breast muscle: impact on meat quality: Sandra G. Velleman, The Ohio State University, USA ; 2.Understanding the genetics of poultry muscle development: Wen Luo, Qinghua Nie and Xiquan Zhang, South China Agricultural University, China ; 3.Nutritional strategies and management practices to improve poultry meat quality: Marco Zampiga and Federico Sirri, Alma Mater Studiorum – Università di Bologna, Italy ; ; Part 2 Individual quality attributes: sensory, nutrition and health ; 4.Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA ; 5.Understanding texture development in poultry meat: Clay J. Maynard and Casey M. Owens, University of Arkansas, USA ; 6.Advances in understanding flavour development in poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea ; ; Part 3 Poultry myopathies and shelf life ; 7.Breast meat abnormalities associated with ischaemic necrosis: dorsal cranial myopathy and deep pectoral myopathy: Liris Kindlein, Federal University of Rio Grande do Sul, Brazil ; 8.Quality defects associated with poultry muscle development:pale, soft and exudative meat: Giulia Baldi, Francesca Soglia and Massimiliano Petracci, Alma Mater Studiorum – Università di Bologna, Italy ; 9.Quality defects associated with poultry muscle development: white striping: Yuwares Malila, Krittaporn V. Thanatsang and Yanee Srimarut, National Center for Genetic Engineering and Biotechnology, Thailand ; 10.Quality defects associated with poultry muscle development:wooden breast: Martina Bordini, Francesca Soglia, Martina Zappaterra, Adele Meluzzi and Massimiliano Petracci, Alma Mater Studiorum –Università di Bologna, Italy ; 11.Quality defects associated with poultry muscle development: spaghetti meat: Giulia Tasoniero and Brian Bowker, USDA-ARS, USA ; 12.Factors affecting shelf life of poultry meat: Alberto González-Mohíno and Mario Estévez, Universidad deExtremadura, Spain ;
• Edition: 1st
• Publisher Details: Cambridge : Burleigh Dodds Science Publishing
• Publication Date: 2022
• Extent: 1 online resource, illustrations (colour)
• Subjects: 664.907; Meat -- Quality; Poultry products -- Quality; Poultry industry -- Quality control
• Languages: English
• ISBNs: 9781801461054; 9781801461061; 9781801461047
• Related ISBNs: 9781801461030
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.